Description
This classic Sticky Toffee Pudding recipe features a moist date-infused sponge cake drenched in a rich, buttery toffee sauce. Perfectly indulgent and comforting, this British dessert is easy to prepare with simple ingredients and baked to golden perfection. Serve warm with vanilla ice cream or whipped cream for a decadent treat.
Ingredients
Scale
Pudding:
- 1 cup chopped dates, pitted
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Toffee Sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare Dates: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish. Place the chopped dates in a bowl, pour the boiling water over them, and stir in the baking soda. Let the mixture sit for 10 minutes to soften the dates.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, creating a smooth base for the batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition. Then stir in the vanilla extract.
- Combine Batter: Gently fold in the flour mixture, followed by the softened date mixture, until the batter is fully combined and uniform in texture.
- Bake the Pudding: Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Make Toffee Sauce: While the pudding bakes, melt the butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream, bringing the mixture to a gentle boil. Cook for 3-4 minutes, stirring constantly to form a smooth sauce. Remove from heat and stir in vanilla extract.
- Soak Pudding: Once baked, poke holes in the warm pudding using a skewer or fork. Pour half of the toffee sauce over the pudding and allow it to soak in for 10 minutes, enhancing moisture and flavor.
- Serve: Serve the pudding warm with the remaining toffee sauce drizzled on top. For an extra indulgent touch, accompany with vanilla ice cream or whipped cream.
Notes
- Ensure the dates are chopped finely to distribute evenly in the batter.
- The toffee sauce can be made ahead and gently reheated before serving.
- For gluten-free variation, substitute all-purpose flour with a gluten-free flour blend.
- Serve immediately for the best texture and flavor experience.
- Leftovers can be stored refrigerated and gently reheated with additional toffee sauce.
